Gajar Mooli Ka Achar
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Gajar Mooli Ka Achar

This Gajar Mooli pickle is one of my husband’s favorite pickle which he always likes to eat with mixed dal. Whenever he goes out for grocery shopping he always tries to find some fresh radish (or mooli) and ask me to make either pickle and mooli paratha. These pickles are easy and simple to make and taste awesome with hot plain paratha, stuffed aloo Parathas, gobhi parathas, and as a side dish to any meal.

Mango and lemon pickles are obviously the best among all the pickles but seasonal pickles have their own crisp and fresh taste. In this recipe, I have also added some carrot and green chilies. This gajar mooli ka achar is very simple to make, you can adjust the ratio of vegetables as per your choice. The addition of ginger and green chilies is also optional. As it is cooked rather than matured in the sun, it needs to be consumed within a month or so.

It’s summer and it’s pickle season. Do try this Instant Mixed Gajar Mooli Pickle at home instead of buying them at the store. I have included step-step by photo to make it easy for you.

You may also like Punjabi Mango Pickle, Green Chili Pickle

Preparation Time: 15mins  ∏  Cooking Time: 5mins(+Resting Time)  ∏  Servings: 15-20 person

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Gajar Mooli Ka Achar:

Step1: Wash, peel, and cut radish (mooli) in slices or lengthwise. Then spread them out on a clean kitchen towel to dry completely. There should be no moisture at all or the pickle will spoil. Do the same with carrot (gajar). If you want to be extra sure, you can finish drying the vegetables on a tray under the sunlight for 2-3 hours. (Here I am using red radish you can replace it with the white radish.)

Step2: Heat a skillet or pan on low-medium heat, add  2 tablespoon fennel (sauf) seeds, 1 tablespoon yellow mustard seeds, 1 tablespoon black mustard seeds, 2 tablespoon nigella (kalonji) seeds, 2 tablespoon cumin seeds, 1/2 tablespoon black peppercorn, 1 tablespoon coriander seeds, 2 tablespoon fenugreek (methi) seeds, and dry-toast until fragrant. It will take around 2-3 minutes. (Do not brown it).

Step3: Once it is toasted, transfer it to a plate and let it cool down.

Step4: Then grind to a coarse powder using a grinder, spice mill or mortar pestle.

Step5: Heat the mustard oil in the same pan or skillet until it is almost smoking. Turn off the heat to let it cool down slightly.

Step6: The oil should be lightly warm at this point. Then add 1/4 teaspoon asafetida (hing), 1 teaspoon turmeric powder, 1/2 tablespoon carom seeds (ajwain), 1 tablespoon Kashmiri red chili powder and salt.

Step7: Now add chopped mooli (radish), gajar (carrot) and slit green chili.

Step8: Now add the crushed spice mixture and start mixing with the help of a spoon. Make sure each vegetable piece is quoted in the masala.

Step9: Add the 2 tablespoons of white vinegar and mix everything well.

Step10: Keep this Gajar Mooli Ka Achar (mixed pickle) in a glass jar with the lid on. The pickle is ready to be eaten right away. But the real taste of pickle will come after 2-3 days. When all the spices will be absorbed into the veggies. Enjoy the delicious pickle, marinated with spices. Serve with puri or parantha.

Tips:

  • You can chop carrot and radish as per your desired shape.
  • Instead of drying it with a paper towel alternatively, you may sun-dry it for 2-3 hrs to remove the moisture.
  • In the entire process make sure to use a glass bowl or jar. Steel utensils can make the achaar rancid.
  • Store in glass or ceramic jar, also make sure the jar is completely dry with no moisture.

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